Sweet Potato & Black Bean Chili

Ingredients

Ingredient Checklist

• 1 tablespoon plus 2 teaspoons extra-virgin olive oil
• 1 medium-large sweet potato, peeled and diced
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 tablespoons chili powder
• 4 teaspoons ground cumin
• 1/2 teaspoon ground chipotle chile (see Note)
• ¼ teaspoon salt
• 2 ½ cups water
• 2 15-ounce cans black beans, rinsed
• 1 14-ounce can diced tomatoes
• 4 teaspoons lime juice
• ½ cup chopped fresh cilantro

Directions

Instructions Checklist

• Step 1
  Heat oil in a Dutch oven over medium-high heat. Add sweet potato and onion and cook, stirring often, until the onion is beginning to soften, about 4 minutes. Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, for 30 seconds. Add water and bring to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, 10 to 12 minutes.
• Step 2
  Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat and simmer until slightly reduced, about 5 minutes. Remove from heat and stir in cilantro.

Tips

Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 3 months.

Note: Chipotle peppers are dried, smoked jalapeño peppers. Ground chipotle chile pepper can be found in the spice section of most supermarkets or online at penzeys.com.

Nutrition Facts

Serving Size: About 2 Cups

Per Serving:

323 calories; 7.6 g total fat; 1.1 g saturated fat; 573 mg sodium. 1072 mg potassium; 54.7 g carbohydrates; 15.6 g fiber; 13 g sugar; 12.5 g protein; 12409 IU vitamin a iu; 24 mg vitamin c; 118 mcg folate; 163 mg calcium; 5 mg iron; 42 mg magnesium; 1 mg thiamin;

Exchanges: 

3 Starch, 1 Vegetable, 1 Lean Meat

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